Saturday, 17 February 2018

The Best Millionaire's Shortbread, Ever!

This delicious and indulgent recipe for millionaire's shortbread is one my grandma used to make, so it's been tried and tested over three generations and is still a family favourite. It takes a while to make, but it's definitely worth it for a special occasion or gift.
For the shortbread base
  • 200g/8oz block butter
  • 200g/8 oz caster sugar
  • 300g/12 oz SR flour
  • 3-5 tbsp. milk
For the caramel
  • 200g/8oz butter
  • 200g/8oz soft brown sugar
  • 2 tbsp. golden syrup
  • 2 x 400g/1lb tins of condensed milk
  • a good pinch of sea salt
To top
  • 300g milk chocolate
  • 50g white chocolate (optional)
Grease and line a non-stick baking tray.
Pre-heat the oven to 170C/160C Fan/325F/Gas 3

Using a food processor, rub the butter into the flour and sugar, until you have the consistency of fine breadcrumbs. Slowly, add a little milk at a time, until the dough just comes together into a ball.

Press firmly into the baking tray, using the back or a fork or spoon.

Bake for around 30 minutes or until golden brown and firm to the touch. Remove from the oven and allow to cool in the tray.

Meanwhile, make the caramel...

Melt the butter, sugar and syrup together over a low heat, until the sugar has dissolved.
Add the condensed milk and salt. Slowly, bring up to a simmer, stirring slowly but regularly with a wooden spoon, so that the caramel doesn't burn on the bottom of the pan.
Continue to simmer for around 10-15 minutes, until the caramel has turned a deep golden brown and has thickened. You may get little, dark bits of caramel floating around, but this doesn't affect the flavour!

Pour the hot caramel over the shortbread base, smooth out and allow to cool.

When the caramel is cool, melt the chocolate and pour over. Spread gently with a palette knife or the back of a spoon.

Finally drizzle with melted, white chocolate and feather using a skewer or toothpick, if liked.

When almost set, cut into pieces, using a sharp knife.
Allow to cool completely before removing from the tin.

Makes 20 large or 40 small pieces.
Will keep in an airtight container for several days. Pin It

Wednesday, 14 February 2018

Peri-Peri Beanie Burger

Peri-Peri Beanie Burger
This was my attempt at recreating a Nando's beanie burger for my daughter. Apparently, it didn't taste as good as the Nando's one, but she still enjoyed it.

The recipe is packed full of protein from different sources, so this is a good recipe to fill up growing children and hungry adults alike!

Serves 4-6
  • 1 medium onion, finely chopped
  • 1 large clove of garlic, crushed
  • 1 fresh green chilli, finely chopped
  • ½ cup each of frozen peas and sweetcorn
  • 2 tsp cumin
  • ½ tsp smoked paprika
  • ½ tin chickpeas
  • ½ tin black eyed beans, or other pulses
  • 4 tbsp chopped or coarsely ground pumpkin seeds (or cashew nuts)
  • 1 cup of fresh breadcrumbs (about 2 slices of bread)
  • 1 egg
  • 1 cup mature/sharp Cheddar cheese, grated
  • 1-2 tsp fresh or frozen chopped mixed herbs
  • Peri-peri sauce to serve
Heat 1 tbsp of oil in a pan. Fry the onion, garlic and chilli on a moderate heat for a few minutes, until softened, but not brown. Add the spices and throw in the peas and sweetcorn. Turn off the heat.

Meanwhile blitz the bread in food processor to make the breadcrumbs. Remove and keep to one side.

Add the chickpeas and beans to the food processor and blend roughly.
Add all of the other ingredients (including the onion and pea mixture) and pulse to blend, so that the mixture still has a chunky texture.

Form into 6 large burgers, using your hands or a burger press.

Chill for half an hour to firm up.

Shallow fry for 4-5 minutes each size, or brush generously with oil and bake or barbecue.
Brush with with peri-peri sauce and serve in a bread roll with salad and potato wedges or fries.

Suitable for freezing before or after cooking.

Vegan version: Omit the egg and cheese. Add just enough breadcrumbs to form a firm mixture.
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